Soda Bread

Soda Bread may be enjoyed anytime not only on St.Patrick's Day, well at least I think so. I stumbled across this Paul Hollywood recipe and my only modification was that I added two tablespoons of honey. A touch of sweetness to a lovely foolproof recipe.  

Soda Bread - Paul Hollywood

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250g/9oz plain wholemeal flour

250g/9oz plain white flour

1 teaspoon bicarbonate of soda (baking soda)

1teaspoon salt

420ml/15 fl. oz buttermilk

2 tablespoons honey, optional

extra flour for dusting

Preheat oven to 200ºC / 400ºF /Gas 6

In a large bowl, mix together the two types of flour, bicarbonate of soda, and salt.

Add the buttermilk and, honey if adding any, mix until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it.

Gently roll and fold the dough a couple of times to bring the mixture together. DO NOT KNEAD 

Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.

Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200ºC/400ºF/Gas 6. The loaf should be golden brown. Leave to cool on a wire rack. This is best eaten on the day of baking.

Date Walnut Loaf

This is one of those classic recipes that does not go a miss anytime of the year. An easy and quick recipe to satisfy the peckish.   

Date Nut Loaf

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2 cups dates, pitted and chopped

1 cup water

1/2 cup butter

1/2 cup brown sugar

1 teaspoon baking soda

1 tablespoon Irish honey liqueur

1 1/2 cups unbleached all purpose flour

1 egg, beaten

1 teaspoon rum extract

1 1/2 cups chopped walnuts

Preheat oven to 350ºF (175ºC). Grease and flour a 9x5 loaf tin and line the bottom with baking parchment paper. Set aside. 

In a saucepan over medium heat, combine the water and chopped dates and bring to a boil. Stir in the butter and sugar until melted. Remove from heat, stir in the baking soda and allow to cool for 10 minutes. Then gently stir in the Irish honey liqueur. 

Place the date mixture into a large mixing bowl. Blend in the flour, the beaten egg and rum extract. Stir in the chopped walnuts. Then pour batter into the prepared tin. 

Bake in the preheated oven for about 50 to 60 minutes, checking the loaf at 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack and cool completely.  

Hope everyone had a lovely weekend like us!  - JD